Optimisation of a process for cocoa-based vermicelli
Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 1...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2018-12-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=12&article=5 |
| Summary: | Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has
gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa
powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 15 and 20%) were prepared by mixing it into a
blend of wheat flour and rice flour (60:40) as base ingredients. The quality parameters, including nutritional
characteristics, antioxidant activity, cooking and functional properties, and sensory acceptability, were studied. The
nutritional profiling showed a significant (p < 0.05) increase in the protein, fat, ash, and carbohydrate alongside a
significiant decrease in the moisture content. Similarly, an antioxidant activity increased significantly at p < 0.05, with
the increase of cocoa powder concentration. It can be concluded that vermicelli with the 10% cocoa powder
incorporated was the best treatment since it was rated as the highest in overall acceptability compared to the other
formulations. The bulk density, cooked weight, cooking time, gruel solid loss, and water absorption capacity of samples
with 10% cocoa powder were 0.714 g/cm3
, 11.56 g, 7.21 min, 0.47 g/100 g, and 146%, respectively. The energy value
of the optimised cocoa-based vermicelli was 375 kcal/100g of sample. |
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| ISSN: | 2308-4057 2310-9599 |